Optimum Ferm Temp: 9-13°C (40.8-55.5°F)
Alcohol Tolerance: Medium
Compares to WLP802
Yeast is packaged in 125mL vessels and contains 180-200 billion yeast cells per pitch.
Each pitch is suitable for a 5G batch with an OG up to 1.065. Per usual we always recommend doing a yeast starter.
Escarpment Labs was started in 2013 by three fine fellows in Ontario. Richard Preiss started isolating the yeast strains he used in his homebrewing. This piqued the interest of his labmate Angus Ross - also a homebrewer and beer geek. Soon enough, they were both isolating yeasts from bottles of beer as well as the Ontario wilderness, resulting in a large and diverse strain collection. We now have an expansive collection of both innovative and in-demand yeasts - some available now, with many more in the development pipeline. Nate Ferguson, an instructor at the Niagara College Brewmaster Program, has since joined the team, his technical expertise in all things beer and yeast helping us to produce high-quality cultures on an industrial scale.
This strain produces ales with a full chewy malt flavor and character, but finishes dry, producing famously balanced beers. Expect moderate nutty and stone-fruit esters. Best used for the production...
A rapid starting and constant fermenting semi-dry white wine yeast that will enhance fruit flavors and add fruity esters, ideal for fermenting with neutral grapes or concentrates. Limits phenol...
This strain is a great choice for New England-style IPAs. It produces a medium-ester profile similar to WLP008 East Coast Ale Yeast and leaves some residual sweetness, which helps accentuate...
Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn...